Chettinad Chicken Curry With Spinach Recipe

A fiery South India, Chettinad Chicken curry with Spinach for another boost of taste and healthy. There’s no reason why you can’t reduce the chillies to suit your palate or if feeding young ones, that’s exactly what I do. I add the chilli after removing some for the kids.

 

While Chettinad Chicken goes perfectly with rotis, parathas, puri and even plain boiled rice. I like adding a bit of colour by adding a pinch of turmeric and whole cumin seeds to my rice.

 

If you ever try this recipe, don’t forget to tag @everydaycookingwithmira so I can see your version.

 

Happy Cooking!


The Recipe

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Chettinad Chicken Curry Recipe

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Serves: 6 people
Prep Time: 15 minutes

Chettinad Chicken Curry Recipe

Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Add to Meal Plan:
This recipe has been added to your Meal Plan
Serves: 6 people
Prep Time: 15 minutes

Ingredients

Servings: people
Units:

Instructions

  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3 to 4 minutes.
  2. When the spices are toasted, remove them from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  3. In a food processor Add the tomatoes and chili powder and pulse into a course mixture.
  4. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  5. Add the ground spices, tomato paste and star anise and fry for another 2 to 3 minutes.
  6. Add the chicken, brown all around then only cover and simmer till it is tender.
  7. When the chicken is done add lime juice, mix well and turn off the flame.
  8. Add the spinach and let it wilt for another 5 minutes.
  9. Garnish with coriander leaves and serve.

Ingredients

Servings: people
Units:

Instructions

  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3 to 4 minutes.
  2. When the spices are toasted, remove them from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  3. In a food processor Add the tomatoes and chili powder and pulse into a course mixture.
  4. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  5. Add the ground spices, tomato paste and star anise and fry for another 2 to 3 minutes.
  6. Add the chicken, brown all around then only cover and simmer till it is tender.
  7. When the chicken is done add lime juice, mix well and turn off the flame.
  8. Add the spinach and let it wilt for another 5 minutes.
  9. Garnish with coriander leaves and serve.

Recipe Notes

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